Whole Wheat Carrot Pancakes

About Whole Wheat Carrot Pancakes

Ingredients

• Whole wheat pastry flour 1 cup
• Carrots, grated 2 cups
• Baking powder 1 tsp
• Baking soda ½ tsp
• Salt ½ tsp
• Cinnamon powder ¾ tsp
• Nutmeg powder ¼ tsp
• Dried ginger powder ¼ tsp
• Egg 1
• Brown sugar 2 tsps
• Buttermilk 1 cup
• Vanilla extract 1 tsp
• Butter 100 gms
• Maple cream cheese topping
• Cream cheese, softened 115 gms
• Maple syrup 2 tsps + to serve
• Milk 2 tsps
• Vanilla extract ½ tsp
• Cinnamon powder ¼ tsp

How to Make Whole Wheat Carrot Pancakes (Stepwise Photos)

Method

1. Preheat the oven to 200º F / 95º C so you can keep the pancakes warm before serving.
2. Spoon the cream cheese into a bowl and leave it out at room temperature to soften.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder and ginger powder.
4. In a smaller bowl, whisk together egg, brown sugar, buttermilk and vanilla extract.
5. Stir in the carrots, then add this wet mixture to the dry mixture all at once. Stir just till well incorporated. Let the mixture rest for 5 minutes while you make the cream cheese topping and preheat a non-stick griddle/skillet.
6. Whisk the cream cheese till it is uniformly soft, smooth and pliable. Whisk in maple syrup, milk, vanilla extract and cinnamon powder. Feel free to sweeten with more syrup or further thin it out with more milk.
7. For each pancake, melt 1 tbsp in the hot skillet, pour ¼ cup batter and spread it to a round pancake. Cook, flipping once, until the pancakes are evenly golden on both sides.
8. Place pancake on an ovenproof plate and keep in the preheated oven while you cook the remaining pancakes.
9. Place each pancake on a serving plate, top with maple cream cheese and serve with extra maple syrup on the side, in case someone wants to sweeten it up further.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps